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center of the cake comes out clean.
Cool in the pan. Prepare the frosting:
5. In a small mixing bowl, beat together the
cream cheese and butter until smooth. Add
the goat cheese and mix until homogenous.
Sift in the sugar, and then mix until
completely smooth. Stir in the salt and
vanilla until well mixed.
6. Once the cake has cooled, remove from pan
and spread the frosting evenly on top of the
cooled cake.
Nutritional information per serving:
Calories: 430 (63% from fat) • carb. 36g • pro. 6g
• fat 31g • sat. fat 8g • chol. 63mg • sod. 244mg
• calc. 36mg • fiber 2g
Baked Pasta with
Broccoli and Peppers
Not heavy, but definitely packed full of fla-
vor. We love the look of the gemelli, but any
short, hollow pasta shape will work.
Makes 6 to 8 servings
1 teaspoon extra virgin olive oil
2 garlic cloves, finely chopped
½ medium red onion, chopped
½ bell pepper, cut into ½-inch slices
½ teaspoon sea or kosher salt, divided
pinch freshly ground black pepper
4 ounces broccoli florets
1 cup water
½ pound dried gemelli, cooked al
dente
3 ounces soft goat cheese, at room
temperature
4 ounces Emmental (Swiss) or other
medium-soft cheese, shredded
2 tablespoons grated Parmesan
4 to 6 basil leaves, thinly sliced
nonstick cooking spray
1. Fit the Cuisinart
®
Oven Central
™
with baking
pan to 400ºF with the top element off. Add
the garlic, red onion, pepper, ¼ teaspoon
of the salt and all of the black pepper.
Sauté until vegetables are softened, about
3 minutes. Remove and reserve in a large
mixing bowl. Carefully wipe surface of pan
dry.
2. Place the baking pan fitted with the cooking
rack to higher position in the unit with the
spokes facing down. Add the water and
close cover. When the water boils, place the
broccoli on the rack. Allow to steam for 2
to 3 minutes, or until crisp-tender. Carefully
remove broccoli and place in large mixing
bowl with the sautéed vegetables.
3. Carefully remove the rack, pour out the
water, and dry the baking pan; close cover
and reduce heat to 325ºF. Lightly coat the
pan with the nonstick cooking spray.
4. Add the remaining ingredients, including
the remaining salt, to the bowl with the
vegetables. Toss to combine and then
transfer to the prepared baking pan.
5. Once oven is ready, place the filled pan in
the oven. Bake 30 to 35 minutes, or until
ingredients are fully warmed through and
cheese is melted.
Nutritional information per serving
(based on 8 servings):
Calories : 276 (34% from fat) • carb. 31g • pro. 14g
• fat 10g • sat. fat 6g • chol. 25 mg • sod. 253 mg
• calc. 205 mg • fiber 2g
Jalapeño-Cheese
Cornbread
Cornbread with a spicy twist, it goes great
with a mildly spiced chili.
Makes 8 to 10 servings
nonstick cooking spray
½ cup yellow cornmeal
1 cup unbleached, all-purpose flour
¾ teaspoon sea or kosher salt
¾ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons granulated sugar
2 jalapeños, seeded and chopped
1
⁄3
cup corn kernels, fresh or frozen
(defrosting is not necessary)
1
⁄3
cup shredded Cheddar or pepper-
jack
1 large egg, at room temperature
1 cup buttermilk, at room temperature
2
⁄3
cup vegetable oil
1. Lightly coat the baking pan with nonstick
cooking spray.
2. Preheat the Cuisinart
®
Oven Central
™
to
350ºF with the top and bottom heating
elements on.
3. Put the cornmeal, flour, salt, baking powder,
baking soda, and sugar in a medium-large